Recipe makes 4 servings
Ingredients:
1.5 lb (680 g) chicken breasts or chicken tenders
2 Tbsp (30 ml) olive oil
1 tsp garlic powder
1 tsp paprika
12 oz (340 g) green beans, frozen and thawed
1 cup (150 g) cherry tomatoes, halved
¼ cup (40 g) sun-dried tomatoes, chopped (oil-packed or dry-packed)
2 Tbsp (18 g) sunflower seeds (raw or toasted)
2 Tbsp (30 ml) olive oil
2 cloves garlic, minced
Salt & pepper to taste
Instructions:
Pat the chicken dry and season with salt, pepper, garlic powder, and paprika.
Heat the olive oil in a large non-stick skillet over medium-high heat and sear the chicken for about 5 minutes per side until golden and cooked through.
Transfer to a plate and allow to rest.
In the same skillet, add the green beans in a single layer. Cook without stirring for 2–3 minutes to blister. Toss and cook another 3 minutes until charred in spots.
Add the cherry tomatoes, sun-dried tomatoes, and garlic. Season lightly with salt and pepper.
Cook 3–4 minutes until the tomatoes soften slightly and then transfer to your serving plate.
Slice the chicken and arrange on top of the beans. Sprinkle with sunflower seeds and serve warm.
Nutritional breakdown per serving. Recipe makes 4 servings
410 Calories
35g Protein
25g Fat
4g Fiber
9g Total Carbs
5g NET Carbs
